CN104323321A - Sauce flavor preserved meat and pickling method thereof - Google Patents

Sauce flavor preserved meat and pickling method thereof Download PDF

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Publication number
CN104323321A
CN104323321A CN201410528853.2A CN201410528853A CN104323321A CN 104323321 A CN104323321 A CN 104323321A CN 201410528853 A CN201410528853 A CN 201410528853A CN 104323321 A CN104323321 A CN 104323321A
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CN
China
Prior art keywords
sauce
pork
powder
dish
preserved meat
Prior art date
Application number
CN201410528853.2A
Other languages
Chinese (zh)
Inventor
不公告发明人
Original Assignee
合肥跃杰生态农业科技有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 合肥跃杰生态农业科技有限公司 filed Critical 合肥跃杰生态农业科技有限公司
Priority to CN201410528853.2A priority Critical patent/CN104323321A/en
Publication of CN104323321A publication Critical patent/CN104323321A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions

Abstract

The invention discloses a sauce flavor preserved meat and a pickling method thereof. The sauce flavor preserved meat comprises the following raw materials by weight part: 90-110 of pork, 12-13 of salt, 0.6-0.8 of Chinese prickly ash, 0.8-1 of star aniseed powder, 0.5-0.8 of clove powder, 1-1.5 of protein powder, 0.8-1 of monosodium glutamate, 3-5 of ginger, 8-12 of mushroom, 10-15 of bean, 25-30 of soy sauce, 0.4-0.6 of Schisandra chinensis, 3-5 of chenopodium album, 4-6 of Zizania latifolia, 3-6 of Vaccinium bracteatum leaf, 2-5 of Lepidium apetalum and 15-20 of vegetable oil. According to the invention, a variety of raw materials are selected as the seasonings, which have rich flavor, rich nutrition, delicious taste, and strong seasoning function, and can effectively remove the peculiar smell of preserved meat when they are added in pickled preserved meat. The preserved meat provided by the invention has the advantages of unique flavor, good taste, excellent mouthfeel, convenient eating, and long shelf-life, etc.

Description

The fragrant bacon of a kind of sauce and method for salting thereof

 

Technical field

The present invention relates to livestock products processing technique field, be specifically related to the fragrant bacon of a kind of sauce and method for salting thereof.

 

Background technology

Bacon is the one of Chinese butcher's meat, Major Epidemic in Sichuan, Hunan and Guangdong one is with, but also has making in other areas, south, because twelfth month normally at the lunar calendar pickles, so be called " bacon ", the bacon smoked, the same outside and inside, boil and cut into slices, transparent shinny, lovely luster, thoroughly red in Huang, taste sweet-smelling of tasting, fertile oiliness mouth, thinly not get stuck between the teeth, not only unique flavor, and there is appetizing, cold removing, the function such as help digestion; Existing bacon taste is single, can not meet the demand of people.

 

Summary of the invention

The object of the present invention is to provide the fragrant bacon of a kind of sauce and method for salting thereof.

The present invention adopts following technical scheme to achieve these goals:

The fragrant bacon of sauce, the weight portion of its constitutive material is: pork 90-110, salt 12-13, Chinese prickly ash 0.6-0.8, star aniseed powder 0.8-1, Ground Cloves 0.5-0.8, protein powder 1-1.5, monosodium glutamate 0.8-1, ginger 3-5, mushroom 8-12, bean cotyledon 10-15, soy sauce 25-30, fruit of Chinese magnoliavine 0.4-0.6, lamb's-quarters dish 3-5, hay dish 4-6, blueberry leaf 3-6, Lepidium apetalum 2-5 and vegetable oil 15-20.

The fragrant bacon of sauce, the weight portion of its constitutive material is: pork 92, salt 12, Chinese prickly ash 0.7, star aniseed powder 0.9, Ground Cloves 0.6, protein powder 1.2, monosodium glutamate 0.8, ginger 4, mushroom 8, bean cotyledon 15, soy sauce 28, the fruit of Chinese magnoliavine 0.4, lamb's-quarters dish 3, hay dish 5, blueberry leaf 3, Lepidium apetalum 2 and vegetable oil 15.

The method for salting of the fragrant bacon of sauce, comprises the following steps:

(1) pretreatment: take each raw material by the weight portion of constitutive material, first cleaned by pork, is then cut into 8-10cm cutlet shape by knife;

(2) mushroom, bean cotyledon are ground, then add salt, Chinese prickly ash, star aniseed powder, Ground Cloves, protein powder, monosodium glutamate, ginger and soy sauce; Be uniformly mixed, then with starch water, the mixed material after pulverizing be stirred to pasty state, for subsequent use;

(3) by the fruit of Chinese magnoliavine, lamb's-quarters dish, hay dish, blueberry leaf and Lepidium apetalum mixing, with steam treatment 10-20 minute, then dry, bake out temperature is 95-100 DEG C, and the time is 30-50 minute, makes batch mixing moisture be down to less than 10%, cooling, is ground into 40-80 order fine powder, for subsequent use;

(4) standby material of step (2) and step (3) is evenly sprinkling upon on pork flesh noodles, and with the hands crumple back and forth, to salt dissolves, then press surface down, flesh noodles upward by pork stack in a reservoir, one deck is stacked to be tight compact, then leave standstill under putting into 0 degrees centigrade low temperature environment and pickle 6-9 days, stir once every 12 hours upper-lower positions;

(5) cutlet pickled is hung drip-dry to oozing without moisture, then put it in chimney kiln the 3-6 days that fire-cures, then the cutlet completely that fire-cures is toasted, until moisture is after 15-20% and get final product in cutlet under 55-65 DEG C of condition.

Beneficial effect of the present invention:

The present invention selects plurality of raw materials as flavoring, and its aromatic flavour, nutritious, tasty mouthfeel, seasoning function are strong, add in curing salted meat, the peculiar smell of effective removal bacon, bacon of the present invention has unique flavor, delicious, mouthfeel is good, instant, the advantages such as long shelf-life.

 

Detailed description of the invention

Embodiment 1: the fragrant bacon of sauce, the weight portion (jin) of its constitutive material is: pork 92, salt 12, Chinese prickly ash 0.7, star aniseed powder 0.9, Ground Cloves 0.6, protein powder 1.2, monosodium glutamate 0.8, ginger 4, mushroom 8, bean cotyledon 15, soy sauce 28, the fruit of Chinese magnoliavine 0.4, lamb's-quarters dish 3, hay dish 5, blueberry leaf 3, Lepidium apetalum 2 and vegetable oil 15.

The method for salting of the fragrant bacon of sauce, comprises the following steps:

(1) pretreatment: take each raw material by the weight portion of constitutive material, first cleaned by pork, is then cut into 8-10cm cutlet shape by knife;

(2) mushroom, bean cotyledon are ground, then add salt, Chinese prickly ash, star aniseed powder, Ground Cloves, protein powder, monosodium glutamate, ginger and soy sauce; Be uniformly mixed, then with starch water, the mixed material after pulverizing be stirred to pasty state, for subsequent use;

(3) by the fruit of Chinese magnoliavine, lamb's-quarters dish, hay dish, blueberry leaf and Lepidium apetalum mixing, by steam treatment 15 minutes, then dry, bake out temperature was 95 DEG C, and the time is 40 minutes, makes batch mixing moisture be down to less than 10%, and cooling, is ground into 40-80 order fine powder, for subsequent use;

(4) standby material of step (2) and step (3) is evenly sprinkling upon on pork flesh noodles, and with the hands crumple back and forth, to salt dissolves, then press surface down, flesh noodles upward by pork stack in a reservoir, one deck is stacked to be tight compact, then leave standstill under putting into 0 degrees centigrade low temperature environment and pickle 6-9 days, stir once every 12 hours upper-lower positions;

(5) cutlet pickled is hung drip-dry to oozing without moisture, then puts it in chimney kiln the 3-6 days that fire-cures, then by fire-cure complete after cutlet toast under 60 DEG C of conditions, until moisture is after 15% and get final product in cutlet.

Claims (3)

1. the fragrant bacon of sauce, is characterized in that the weight portion of its constitutive material is: pork 90-110, salt 12-13, Chinese prickly ash 0.6-0.8, star aniseed powder 0.8-1, Ground Cloves 0.5-0.8, protein powder 1-1.5, monosodium glutamate 0.8-1, ginger 3-5, mushroom 8-12, bean cotyledon 10-15, soy sauce 25-30, fruit of Chinese magnoliavine 0.4-0.6, lamb's-quarters dish 3-5, hay dish 4-6, blueberry leaf 3-6, Lepidium apetalum 2-5 and vegetable oil 15-20.
2. the fragrant bacon of the sauce according to claims 1, is characterized in that the weight portion of its constitutive material is: pork 92, salt 12, Chinese prickly ash 0.7, star aniseed powder 0.9, Ground Cloves 0.6, protein powder 1.2, monosodium glutamate 0.8, ginger 4, mushroom 8, bean cotyledon 15, soy sauce 28, the fruit of Chinese magnoliavine 0.4, lamb's-quarters dish 3, hay dish 5, blueberry leaf 3, Lepidium apetalum 2 and vegetable oil 15.
3. the method for salting of the fragrant bacon of sauce according to claims 1, is characterized in that comprising the following steps:
(1) pretreatment: take each raw material by the weight portion of constitutive material, first cleaned by pork, is then cut into 8-10cm cutlet shape by knife;
(2) mushroom, bean cotyledon are ground, then add salt, Chinese prickly ash, star aniseed powder, Ground Cloves, protein powder, monosodium glutamate, ginger and soy sauce; Be uniformly mixed, then with starch water, the mixed material after pulverizing be stirred to pasty state, for subsequent use;
(3) by the fruit of Chinese magnoliavine, lamb's-quarters dish, hay dish, blueberry leaf and Lepidium apetalum mixing, with steam treatment 10-20 minute, then dry, bake out temperature is 95-100 DEG C, and the time is 30-50 minute, makes batch mixing moisture be down to less than 10%, cooling, is ground into 40-80 order fine powder, for subsequent use;
(4) standby material of step (2) and step (3) is evenly sprinkling upon on pork flesh noodles, and with the hands crumple back and forth, to salt dissolves, then press surface down, flesh noodles upward by pork stack in a reservoir, one deck is stacked to be tight compact, then leave standstill under putting into 0 degrees centigrade low temperature environment and pickle 6-9 days, stir once every 12 hours upper-lower positions;
(5) cutlet pickled is hung drip-dry to oozing without moisture, then put it in chimney kiln the 3-6 days that fire-cures, then the cutlet completely that fire-cures is toasted, until moisture is after 15-20% and get final product in cutlet under 55-65 DEG C of condition.
CN201410528853.2A 2014-10-10 2014-10-10 Sauce flavor preserved meat and pickling method thereof CN104323321A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410528853.2A CN104323321A (en) 2014-10-10 2014-10-10 Sauce flavor preserved meat and pickling method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410528853.2A CN104323321A (en) 2014-10-10 2014-10-10 Sauce flavor preserved meat and pickling method thereof

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CN104323321A true CN104323321A (en) 2015-02-04

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105475977A (en) * 2015-12-10 2016-04-13 张友兰 Preserved meat sauce

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101380117A (en) * 2008-10-15 2009-03-11 冉伟 Production method of bacon
CN102613584A (en) * 2012-04-17 2012-08-01 成都国锦生物科技有限公司 Bacon and production method thereof
CN103284108A (en) * 2013-05-20 2013-09-11 黄山学院 Bacon condiment
CN103283810A (en) * 2013-05-02 2013-09-11 安徽卫食园肉类食品有限公司 Method for making bacon with five species
CN103610088A (en) * 2013-11-23 2014-03-05 遵义县礼奇腌腊食品厂 Preserved meat and pickling method thereof
CN103783560A (en) * 2014-02-12 2014-05-14 俞华 Preparation method of preserved meat

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101380117A (en) * 2008-10-15 2009-03-11 冉伟 Production method of bacon
CN102613584A (en) * 2012-04-17 2012-08-01 成都国锦生物科技有限公司 Bacon and production method thereof
CN103283810A (en) * 2013-05-02 2013-09-11 安徽卫食园肉类食品有限公司 Method for making bacon with five species
CN103284108A (en) * 2013-05-20 2013-09-11 黄山学院 Bacon condiment
CN103610088A (en) * 2013-11-23 2014-03-05 遵义县礼奇腌腊食品厂 Preserved meat and pickling method thereof
CN103783560A (en) * 2014-02-12 2014-05-14 俞华 Preparation method of preserved meat

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105475977A (en) * 2015-12-10 2016-04-13 张友兰 Preserved meat sauce

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